SIRLOIN " Ply me, try me, prove ere you deny me! " OF BEEF sang Apollo. If a sirloin is properly roasted there may be a portion served to the liking of each guest from the crisp brown top of the roast to the blood-rare, juicy center for the epicure. A sirloin may be divided in tw^o parts, the under-cut of fillet and the top or rump. It is usual to carve the under-cut first and not to begin on the upper part until the other cut is finished, for the reason that the joint presents a far better appearance when sent to the table cold. Often the under-cut is sufficient to dine a small com- pany— say four or five; then the remainder is served cold, and, nicely garnished, makes a handsome luncheon dish. The under-cut is carved in rather thick slices down to the bone. The top or upper-cut is carved in thin slices, and care should be taken to keep it straight and not to cut out the tender part in the middle. A LEG OF is best carved by cutting slices parallel with MUTTON the bone, which gives it the appearance of a haunch, and is practically the same thing. SADDLE should be carved in thin slices on either OF side of the center bone. Have the relays MUTTON Q^ j^Q^ gravy served separately, as this joint cools quickly. Plates should be very hot. 53 A BACHELOR'S CUPBOARD Carving and Game FORE- Separate the shoulder from the other part QUARTER by cutting round its outer edge. Place the OF LAMB shoulder on another dish and separate the ribs from the brisket. The shoulder is rarely cut when hot, as most people prefer the other portions. HAM «'Ob all de meat dat's fit ter eat, f'm turkey down to ham," ham is the most difficult to carve nicely. It should be cut in slices as thin as a wafer and from the extreme end of the knuckle, thus grad- ually cutting into the meat and leaving the knuckle bone bare. TONGUE Cut the tongue in half, and then cut thin slices off each half. A little fat should be cut from the root of the tongue and served with each slice of lean. A word as to the etiquette of carving will not be amiss — and this is it : Do not talk to the carver. For he is like the motorman and should not have his attention distracted from the very important business in hand. "RABBITS, except in soup stock," says Sir John Bailey, " ought never to appear on a gentleman's table. But if it must be served, let it be whole, and treat it as Apollo did Midas — let its ears be apparent." Theo- dore Hook was a famous carver, and when with his intimates he frequented some country inn outside Lon- don he was in the habit of acting as his own caterer and selecting from the poulterers and butchers what- ever he desired. The '' Eel Pie House," Twickenham, the '' Green Man," Blackheath, and the " Anglers " on 54 A BACHELOR'S CUPBOARD Carving and Game the Thames, with the famous " Star and Garter," Kew Bridge, were some of his frequent haunts, and the free- dom of the kitchen was always his.

AI-modernized reading of the original text

SIRLOIN " Ply me, try me, prove ere you deny me! " OF BEEF sang Apollo. If a sirloin is properly roasted there may be a portion served to the liking of each guest from the crisp brown top of the roast to the blood-rare, juicy center for the epicure. A sirloin may be divided in two parts, the under-cut of fillet and the top or rump. It is usual to carve the under-cut first and not to begin on the upper part until the other cut is finished, for the reason that the joint presents a far better appearance when sent to the table cold. Often the under-cut is sufficient to dine a small company— say four or five; then the remainder is served cold, and, nicely garnished, makes a handsome luncheon dish. The under-cut is carved in rather thick slices down to the bone. The top or upper-cut is carved in thin slices, and care should be taken to keep it straight and not to cut out the tender part in the middle. A LEG OF is best carved by cutting slices parallel with MUTTON the bone, which gives it the appearance of a haunch, and is practically the same thing. SADDLE should be carved in thin slices on either OF side of the center bone. Have the relays MUTTON Q^ j^Q^ gravy served separately, as this joint cools quickly. Plates should be very hot. Carving and Game FORE- Separate the shoulder from the other part QUARTER by cutting round its outer edge. Place the OF LAMB shoulder on another dish and separate the ribs from the brisket. The shoulder is rarely cut when hot, as most people prefer the other portions. HAM «'Ob all de meat dat's fit ter eat, f'm turkey down to ham," ham is the most difficult to carve nicely. It should be cut in slices as thin as a wafer and from the extreme end of the knuckle, thus gradually cutting into the meat and leaving the knuckle bone bare. TONGUE Cut the tongue in half, and then cut thin slices off each half. A little fat should be cut from the root of the tongue and served with each slice of lean. A word as to the etiquette of carving will not be amiss — and this is it : Do not talk to the carver. For he is like the motorman and should not have his attention distracted from the very important business in hand. "RABBITS, except in soup stock," says Sir John Bailey, " ought never to appear on a gentleman's table. But if it must be served, let it be whole, and treat it as Apollo did Midas — let its ears be apparent." Theodore Hook was a famous carver, and when with his intimates he frequented some country inn outside London he was in the habit of acting as his own caterer and selecting from the poulterers and butchers whatever he desired. The '' Eel Pie House," Twickenham, the '' Green Man," Blackheath, and the " Anglers " on Carving and Game the Thames, with the famous " Star and Garter," Kew Bridge, were some of his frequent haunts, and the freedom of the kitchen was always his.

A bachelors cupboard